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Blue Cheese Flank Steak

 Blue Cheese Flank Steak
While having a house built, we lived with my parents for a few months and I pilfered through my mother's recipe files. One of the many treasures I collected is this tasty, economical steak. —Laurie Nudo, The Woodlands, Texas
4 ServingsPrep: 10 min. + marinating Grill: 10 min.


  • 1 medium onion, sliced
  • 1 garlic clove, peeled and sliced
  • 1/3 cup water
  • 1/3 cup white wine vinegar
  • 2 tablespoons reduced-sodium soy sauce
  • 1/2 teaspoon coarsely ground pepper
  • 1 beef flank steak (1 pound)
  • 1/2 cup crumbled blue cheese


  • In a large resealable plastic bag, combine the first six ingredients.
  • Add the steak; seal bag and turn to coat. Refrigerate overnight,
  • turning occasionally.
  • Drain and discard marinade. Moisten a paper towel with cooking oil;
  • using long-handled tongs, lightly coat the grill rack.
  • Grill beef, covered, over medium-high heat for 5-7 minutes on each
  • side or until meat reaches desired doneness (for medium-rare, a
  • thermometer should read 145°; medium, 160°; well-done,
  • 170°).
  • Let stand for 5 minutes; thinly slice across the grain. Sprinkle with
  • blue cheese. Yield: 4 servings.
Nutritional Facts: 3 ounces cooked beef with 2 tablespoons cheese equals 239 calories,

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Blue Cheese Flank Steak (continued)

Nutritional Facts: 12 g fat (6 g saturated fat), 65 mg cholesterol, 367 mg sodium, 5 g carbohydrate, 1 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 1 fat.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.